Podcasts about duckchar

Andy got to talk with the incredible Chef Mark Conway from the Spoony Radio show Family Meal! Mark is such a wealth of knowledge, and has been all across the country tasting as much as he can and talking all about it on his show. Make sure to check him out right along side this show on all your favorite podcast players, just search Family Meal and tune in to his amazing show!Don't forget to check out DuckChar and Truff Hot Sauce while you're there!

On this week’s show, Lyndal and Steve visit with Eric “Bubba” Burkhart of Uncle Bub’s BBQ out of Eugene, Missouri. Bubba was cooking on drum smokers - and winning with them - before drum smokers were cool. We think you will enjoy our conversation with the 2007 American Royal Open Grand Champion. Duck, when cooked right, is an absolute BBQ delicacy. DUCKCHAR.com specializes in selling and distributing Moulard Duck Breast. We visit with Davi Reznick, who co-founded Duckchar with his brother Josh a couple of years ago. Find out about what sets Moulard duck apart from others and about their duck fat product as well.

LTGL 012 Andy Imhoff Andy is host of Boost, Booze and BBQ and Pardon My Fork podcasts.Andy parted out a race car and had some money that needed an outlet. He had raced and even has trophies from doing that. He got tired of waiting for someone to contact him for an interview on a podcast and started his own. He did lots of research and found that “precious few items” would provide professional quality. He started in February of 2016. His most popular episodes were about food and it has grown from there. It keeps gaining attraction and followers and getting more popular all the time.When talking with people about food, it’s visceral. It’s so tied in centrally with our brains – sights, smells, touch, sounds – it’s all so integral. Food is ingrained in us because it is so vital to life. Most people congregate around where the food is. Sales tip – be near the food and you’ll be around the people.As Andy says, “Food for thought and knowledge for life!”He is hardest on himself. Most people are. “But it resonates so much with me. I thought it might be short term, I could sell my equipment and move on. And now I find I am shoulder deep in a journey to be more fully committed.” It’s time for me to do that. He was an 80 percenter. He is leaving that behind him now. No longer a status quo guy because it is a ridiculous self-fulfilling prophecy. Depression, crippling depression, was a part of his past. He could accomplish things but it stayed in his life. He wanted to be happy. Not for the sake of being happy, it just wasn’t enough. He felt accomplishments left a bitter taste in his mouth. This is why I am so drawn to food. It’s such an experience of touch and feel. For instance, fire allows me to step out of a crisis. As Kim said, it is a form of meditation.The smell, the sound, the heat of a wood fire brings back all the sensory and innate memories of this experience. Andy says that a great team building exercise is build a fire and cook a steak over it. Each person has their own steak. It is often done in corporate parking lots today.Kim tells us about an experience she and her husband had about cooking steaks at the end of sticks over the fire. Then they ate the steaks caveman style. It was a memorable bonding experience.Andy reminds us that about 60 years ago, people switched to indoor cooking. It was natural to cook outside over a wood fire.Andy was invited to a massive event and opportunity. His wife insisted that they go. She overrode his self-denial and they went to the WFC (World Food Champs) event. It was a fantastic event. They became the last minute sou chefs. It worked for them because they are super competitive. And his parent s had a restaurant.He relates a memory where he started the grill on fire. Someone was screaming, ”Fire. Fire” Instead of using a fire extinguisher, he leaned in and blew the fire out! Much to the chagrin of his eyebrows.We ended up with 3rd place in the competition. Usually first timers don’t do this well. We went to the final round and got 10th place. He explains the low placement being due to using a tortilla instead of a hamburger bun.His “inner ham” came out. He jumped in front of the camera every chance he got.For his show, he doesn’t do a lot of prep. He loves to explore the art of conversation. It makes for an organic conversation. Kim and Andy have fun, entertain and inspire. And shift perspectives.Conversations should be embraced and not avoided. Andy says that he has found that his food show has allowed people to seek out the people that know what they are doing and are hands on. Being an independent food journalist means a lot to Andy. If it’s important to Andy, it shows.Duck meat is one of the most underutilized proteins. It takes the smoke so well. Smoke it on the second rack in the smoker and capture the fat and the liquid runoff. It is amazing. Make your rice with it. Use the liquid and mix with milk – coconut milk, salt, pepper, chives, etc. It is so delicious. One recommendation is Duck Char. Their product is astounding. They sell the duck breasts. Duckchar.comhttps://www.boostboozebbq.com/Post Production: Avery RussellSponsorsDr. Stephanie Stanfield http://www.makingshiftshappen.comTexas Media TV http://www.txmediatv.comFruition Studio http://www.Fruitionstudio.com Trivia: https://www.foodandwine.com/fwx/food/and-most-ordered-food-americahttp://www.kimberlyhenrie/the-show

(January 15, 2019 - Hour Two) Who likes duck??  Yeah, if you're not a hunter (or know one) then you are like me...you NEVER think about duck.  But Josh and Davi Reznick are looking to change that mindset.  They have launched DUCKCHAR and are on a mission to get farm raised duck on the radar of the everyday Joe and Jane.  Josh joined me to talk about how they got started and how it tastes...also best ways to prepare and eat it! Also in the 2nd hour, I am introducing a new "documentary" style segment with a fella by the name of Deon Bloomenrader. Deon is starting the journey of getting his BBQ sauce to market. The plan is to follow him once per quarter and track his progress. During the time, we will answer any questions you have and also hear from him directly on what challenges and success he encounters during this process. **OFFICIAL 2019 HORSE MEAT T-SHIRTS - CLICK HERE** For quick access to all show merch and important links, you can use this Linktree site! PLEASE SUPPORT THE SHOW SPONSORS The BBQ Guru Big Poppa Smokers Butchers BBQ Green Mountain Grills Cookin Pellets FireBoard Smithfield Traeger Grills Southside Market & Barbeque National Barbecue News Crawford's BBQ Pit Spritz  

(January 15, 2019 – Hour Two) Who likes duck??  Yeah, if you're not a hunter (or know one) then you are like me…you NEVER think about duck.  But Josh and Davi Reznick are looking to change that mindset.  They have launched DUCKCHAR and…

Episode 16: Josh and Davi from DuckChar! We had a great time talking to these guys about what they do and how they came into the duck business! Very fascinating story, you do not want to miss it! Make sure you swing by their facebook and instagram pages @duckchar, as well as Link text for all of the new and exciting things they have in store!

In this episode of the BBQ Beat Podcast, I talk with the guys from Duckchar. Their moulard duck breast product will forever change your definition of duck!